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beef cubes oil beef broth tomatoes bay leaf clove garlic salt carrots potatoes fresh mushrooms water cornstarch wine
Viewed: 107 - Published at: 3 years agoIngredients
- 2 lb. beef cubes (stew meat)
- 2 Tbsp. oil
- 1 can (10 1/2 oz.) beef broth
- 1 can (16 oz.) tomatoes
- 1 small bay leaf
- 1 clove garlic
- salt and pepper to taste
- 4 medium carrots, cut small
- 4 medium potatoes, cut small
- 2 c. fresh mushrooms
- 1/3 c. water
- 2 Tbsp. cornstarch
- 1 1/4 c. Burgundy wine
Method
- In Dutch oven, brown beef in oil.
- Pour off fat, add broth, wine, tomatoes, bay leaf, garlic, salt and pepper.
- Cover and cook over low heat for 2 hours.
- Add carrots, potatoes and mushrooms and cook 30 minutes more.
- Gradually blend water with cornstarch and slowly stir into sauce.
- Cook, stirring, until thickens.
